Archive

SCHOOLS
College Grove
Community Elem.
Community High
Eagleville School
Rockvale Elem.

2 small pkgs lemon Jello
2 cups boiling water
2 cups 7-Up
1 20 oz. can pineapple (drained)
1 cup small marshmallows

Drain pineapple (save the juice). Dissolve Jello in boiling water, add other ingredients. Pour into a dish and place in the refrigerator to congeal. Top with topping.

2 T flour
1/2 cup sugar
1 cup of pineapple juice
1 egg

Mix and cook until thick, stirring to prevent from sticking. Cool. Add 1-8 oz. tub of Cool Whip. Mix well, spread on top of congealed salad.

This is a good salad for summer.

JANE SHELTON

6 chicken breast, boned & diced
¾ cup celery, chopped
Dash of lemon juice
1-teaspoon onion, chopped
1 egg, boiled & grated

Mix well and combine with:
1 can cream of chicken soup
¾ cup mayonnaise

Mix with chicken and pour into casserole. Put cracker crumbs on top. Bake uncovered for 40 minutes. Serve with green vegetable salad and hot rolls.

ANN RALSTON

3 cups cooked mashed yellow squash
3 cups cornbread crumbs
1 can cream of chicken soup
3 eggs, sliced & boiled
1 medium onion, chopped
1 stick butter, melted

Mix all together and put into a casserole dish. Bake for 25 or 30 minutes at 350 degree.

ANNIE SMOTHERMAN

2 cans light red kidney beans
1 can Rol-tel tomatoes
1 can (8 oz) tomato sauce
1 onion, chopped
1 teas. Mrs. Dash red spicey
1 pkg Polish sausage, cut in pieces

Mix all together and cook for 1 hour. Serve with rice.

THALIA PERRELL

CRISP CUCUMBERS AND ONIONS
Oct 2003

Peel & thinly slice cucumbers (4 or 5)
Peel medium onion and cut into pieces
Mix cucumbers and onions

Mix together the following:
1/2 c. sugar
1/2 c. vinegar (white vinegar, the best)
1/4 c. water
1/2 teaspoon salt
1/4 teaspoon dillweed, dried

Heat until dissolved and hot. Pour over cucumbers and onions and chill.

Good with vegetables or on a sandwich.

EVELYN CRICK

1 box yellow cake mix
1 3 oz. box lemon gelatin
1/2 cup vegetable oil
1 cup apricot nectar
4 eggs

Mix together and bake in un-greased 10 inch tube pan at 350° for 50 minutes or until done.

GLAZE

2 cups confectioner’s sugar
1 cup lemon juice
1 cup orange juice

Mix together and pour over cake while warm and still in pan.

SHIRLEY CRICK

3 cups sweet potatoes, cooked & mashed
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted
1 tsp. Vanilla

TOPPING
1 cup brown sugar
1/3 cup plain flour
1/3 cup butter, melted
1 cup pecans, chopped

In a mixing bowl, combine sweet potatoes, sugar, eggs, vanilla, milk & butter. Mix well. Place in a greased 10” casserole. Combine topping ingredients in a small bowl (except butter). Sprinkle over sweet potatoes and then pour melted butter over the top. Bake at 350º for 35 to 40 minutes. Serves 6-8

LOIS BOOTH

Boil chicken until tender. Salt and pepper to taste. Let cool and then strip chicken off of bone. Save white meat and slice. Put on platter and cover with plastic wrap. Refrigerate until served. Save dark meat for dressing. Strain broth and save for dressing and gravy.

DRESSING
6 cups homemade biscuit crumbs
9 cups homemade cornbread crumbs
3 med. Onions (chopped fine)
4 ribs celery (chopped fine)
3 tsp. Rubbed sage
3 tsp. Poultry seasoning
2 tsp. Pepper
2 tsp. Salt
2 tsp. Baking powder
1 tbsp. Sugar
1 stick margarine
4 eggs (well beaten)
4 to 6 cups chicken broth

Mix all ingredients in large mixing bowl. Mixture needs to be thick but moist. Crumbs need to be dissolved. Let soak so the flavors will blend. Grease casserole dish. Put layer of dressing, layer of chicken, layer of dressing. Sprinkle with paprika. Bake at 350º until brown and crusty.

This recipe will make two casserole dishes. Serve one and freeze the other, or better yet, give the second to someone. You might find that you enjoyed the one you gave away better than the one you kept.

MARGARET KELLEY KING

SALTED PEANUT CHEWS
Dec 2003

1 package Pillsbury Moist Supreme
Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
3 cups miniature marshmallows


Heat oven to 350°. In a large bowl, combine cake mix, 1/3 cup butter and egg; beat at low speed until crumbly. Press into bottom of ungreased 13x9 inch pan.

Bake at 350° for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING

2/3 cups corn syrup
¼ cup margarine or butter
2 teaspoons vanilla
1 10-ounce package peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate one hour or until firm. Cut into bars. Store in covered containers.

SHIRLEY WILLIAMS

JAM CAKE
Dec 2003

6 eggs
2 cups sugar
2 cups blackberry jam
4 cups flour, self-rising
2 cups raisins
1 cup buttermilk
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cups butter
1-jar maraschino cherries
1 cup pecans, chopped


TOPPING & FILLING

1½ cups coconut
1½ cups raisins
1½ cups pecans, chopped
1½ cups sugar
1¾ cups milk
1½ teaspoons flour

Mix all ingredients in a saucepan and cook slowly until mixture begins to thicken. After cake has cooled, spread between layers and top. Be sure to save out half pieces of pecans and cherries for decoration.

MARGARET RYAN